Just when you thought garlic bread couldn’t get any better it’s kicked up a notch with the addition of flaky, melt-in-your-mouth puff pastry.
In my world puff pastry kicks bread’s butt. Every single time.
Softened butter, lots of fresh chopped garlic, fresh parsley and a little Parmesan are mixed together and smeared generously over a sheet of puff pastry. It’s rolled up and briefly refrigerated then sliced and baked.
The number one tip I can give you about working with puff pastry is to make certain it’s cold when it hits the oven. If it’s not cold it won’t puff up as well, be as flaky and can take on a gummy texture.
The great thing is you can make them ahead of time and refrigerate until needed so you can have hot swirly rolls fresh from the oven anytime. And all the time.
Butter + garlic + puff pastry = heaven on earth.
- 1 puff pastry sheet (9x9-inch), thawed
- 5 tablespoons softened butter
- 1 heaping tablespoon minced garlic
- 1 tablespoon chopped fresh parsley
- 1 tablespoon grated Parmesan cheese
- In a small bowl combine the butter with the garlic,
- Sprinkle a work surface lightly with flour and gently unfold the pastry. Spread ¾ of the butter mixture evenly from edge to edge.
- Roll it up. Cover with saran wrap and refrigerate 20 - 30 minutes.
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or lightly grease with butter.
- When the oven is ready
takethe puff pastry out of the fridge and slice into 1-inch thick rolls. Set on the baking sheet 1 - 2 inches apart. Brush the tops with butter.
- Bake 20 minutes until golden and puffed. Brush the tops again if you have butter left - there will be melted butter on the baking sheet - you can brush the tops with that too using a pastry brush.
Originally published in 2014.